INGREDIENTS

For the hummus:

• 2 Florina peppers
• 1 garlic clove
• 260g cooked and well-drained chickpeas or canned chickpeas, drained
• 60g tahini
• 2 tbsp lemon juice
• 2 tbsp orange juice
• 1 tsp sweet paprika
• 2 tbsp extra virgin olive oil
• 2–3 tbsp water

For the shrimps (panko tempura):

• 1 package panko tempura shrimps (7 THALASSES)
• Olive oil or vegetable oil for frying

For serving:

• A little olive oil
• Cherry tomatoes, halved
• Finely chopped parsley

METHOD

Clean and slice the peppers into strips and peel the garlic clove. Place the peppers and garlic on a baking tray lined with parchment paper, drizzle with a little olive oil, and bake for about 20 – 30 minutes, until softened. Set the roasted garlic aside and place the roasted peppers in a bowl. Cover with plastic wrap and let them sit for 10 minutes. Then, if desired, peel them.

In a high-powered blender, add the chickpeas, tahini, sweet paprika, lemon juice, orange juice, olive oil, roasted peppers, and roasted garlic. Season with salt and pepper and initially add two tablespoons of water. Blend very well and, if necessary, add one more tablespoon of water until the hummus reaches your desired consistency.

Serve the hummus on a plate and prepare the shrimp.

Fry the breaded shrimp (panko tempura) directly from frozen in plenty of well-heated olive oil or vegetable oil until golden brown. Turn them during frying to achieve an even deep golden color. Remove from the pan and place on a plate lined with paper towels.

For serving
Drizzle the hummus with a little olive oil, add cherry tomatoes and parsley, and place the shrimp on top. Alternatively, make small bruschettas by spreading hummus on bread of your choice and topping with cherry tomatoes, parsley, and one panko tempura shrimp.